1. Jet_deck did post a list of ingredients off a bag from a 2011 visit to a Shakey's. I question why malted barley is listed twice, unless it is used as filler for the dough conditioners calcium sulfate and ammonium sulfate. I have read that pizza mix manufacturers ship mix without yeast for a longer shelf life. The weight of Shakey's mix dropped to 24.80 pounds in 2011 (labor laws, maybe?):"The flour is prepackaged without yeast, with a "shakey's since 1954" badge. I've got a picture of the label.

3. For a long time I have been trying to find out how makers of cake mixes and powdered pizza mixes like Duncan Hines and Martha White blend in the partially hydrogenated soybean and cottonseed oil. I was using shortening and cutting it into the flour. I don't think earlier posts mentioned soybean oil.

The shortening (crisco) is blended into the flour until the shortening is in very fine particles coated with the dry mix. The particle size is important and greatly affects texture. I make homemade baking mix this way all the time. It just looks like dry pancake mix. The easiest way is to use a KitchenAid with a whip attachment but I have more control if I use a pastry blender (cutter).

In the case of using either liquid oil or liquid shortening, there are a couple of ways to do thisOne way is to chill or freeze the oil until solid or semi solid and incorporate like shortening. All other ingredients should be chilled as well as work bowl and utensils.The other way is to drip the oil, drop by drop, into the dry mixture while it is being stirred, preferably in a mixer.

Palm oil is naturally a solid fat without any hydrogenation. I canít recall what temperature its melting point is.

Also keep in mind that, in the industry, there are hard shortening flakes, (typically made of palm) that are meant to be used to develop flakey layers in pastries.

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The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

When I make a dry dough, I don't see high activity like this. When I make a wet dough, it doesn't sheet out like the video that Lydia posted from the sheeting done in mexico. Are we looking at two versions of the same thing? I suspect in the past the dough was more wet or the yeast was better because it was added in fresh blocks. Your thoughts?

I can duplicate that cracky edge in the vid, with my cheater dough and motorized pasta maker. When I fold the dough and don't widen the rollers back one level. I can hear it tax the motor. I think what we are seeing is a lazy dough maker who's going to damage the motor. I don't recommend it.

My cheater dough as written, is a touch too moist for machine sheeting and requires alot of dusting flour.

Oh also you stated that you didn't catch the milk ingredient in the tortilla mix, it's the whey in the dough conditioner.

Back when I started using it, it had "vegetable shortening (partially hydrogenated soybean and cottonseed oil)" that was changed to "palm oil".

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The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Anyone figure out what that bag is in the fourth photo down in the link provided? I never noticed that before in these photos.

Okay here's what I have, it's a Canadian flour brand called "Monarch". The logo has undergone a redesign since the photo was taken. http://www.usfoods.com/AboutUs/Brands/Monarch.aspx They are now distributed by US foods. I can't quite read the bottom of the bag. Looks like "______ 1000". ?

IT IS! Finally some definitive proof of the yeast being used in the current Shakey's pizza. Unless of course this was just sitting there and being used in a dinner roll or some other bread in the store. Here is a shot of the back of the package. You can see the wording on the right, with spacing matches up perfectly. In fact, to the left of the Monarch bag is another bag of the same yeast sitting sideways showing the nutrition label. This is it!

I have revisited the Warner Robbins, GA location since taking those pictures at Auburn. They have moved away from the pre-mix bag like shown here with no yeast to a "regular" type flour. I told M/E or Zing about in a PM. Maybe they will remember what type is was. I will try to dig up some pics tonight.

Right off I see there is Palm oil, Sodium Bicarbonate (Aka Baking soda), Corn Syrup solids? and a dough conditioner. These are all different from the RT and Shakey's bags. I'll have to revisit that recipe and see how much of this is cut into the flour. I have some PZ44, but I don't think that's quite the same. The milk is said to be in there, but I don't see it listed anywhere. Perhaps it's <2% or something? I wonder if it's just NFDM? There's a lot going on in this mix.